Translates to "little tongues". We adore the simplicity of this noodle with a quick sauce of garlic, white wine and clams. Finish with loads of parsley and a drizzle of good extra virgin olive oil.
Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dyes through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.
Posted by KenNYC on 13th Jun 2013
We love the pasta dishes @ Franny's in Brooklyn. After some pestering, we found out that Rustichella is the only pasta they use. Something about being extruded thru hand-carved bronze, rather than teflon, dies. The taste is a revelation!
Posted by Lorna on 24th Aug 2011
I love this pasta, I don't use anything else
Posted by Momof2 on 9th Oct 2010
I've tried Montebello, DeCecco, Latina, and others. This is the pasta I keep coming back to as my favorite. I think I could use only this and be happy with it forever!